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Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
That would be sliced Johnsonville brats wrapped in thick cut bacon then topped with cheddar jalapeno cream cheese spread,
then smoked along side the ribs and brisket
then smoked along side the ribs and brisket
Good Lord I want 2. You can't put that up if you don't deliver.
Great idea and looks fantastic. ALL of it.....
Nice job
Daayum,
that looks great.
Rebecca says you're a dick if you don't share...
;^)
We can bring the beer...
Please.
No, really, please...
that looks great.
Rebecca says you're a dick if you don't share...
;^)
We can bring the beer...
Please.
No, really, please...
My buddies lost power during the storm and stayed up drinking the whole night, and all day yesterday. I headed over to help them drink and we decid d to go run some crab traps. It was an amazing evening on the river. One of the piers was partially washed out, so we couldn't get to the more productive traps, but we did well enough to boil some up. Some of y'all know how amazing Blue Crabs can be when they were swimming within an hour of going in the pot.
And as an added bonus we got to teach my lady how to eat them. There's just some evenings that can't get much better.
And as an added bonus we got to teach my lady how to eat them. There's just some evenings that can't get much better.
I actually miss those little bastards buddy. Damn good flavor. Thankful we got plenty of Dungeness running around and the occasional hook up on King's from friends that fish Alaska. Shouldn't you be cracking crabs with your new crab splitter?
Unlike softshell crabs, when I was stationed down there we'd just make crab cakes, crab melt sammiches, salads, crab cocktails, and just straight up butter n garlic with rice. Mmmmmm
Legs n a little bit of body meat. Pain in the ass for what ya get, but dammit it's good.
Ice your Buster de Body Crabs so they don't hurt when ya back'm? Ya, I'm not doing that either......
Went fishing this morning. Caught a bunch of spotted sea trout while the family of porpoises caught the outliers.Came back early enough to get a batch of chili going.
Dark red kidney, pinto and black beans. Green chilies, two types of meat and a few other touches.
This was taken just after getting all the ingredients together.
2.5 hours later, it was ready for eating. And it looked better also.
I actually miss those little bastards buddy. Damn good flavor. Thankful we got plenty of Dungeness running around and the occasional hook up on King's from friends that fish Alaska. Shouldn't you be cracking crabs with your new crab splitter?
Crabzilla ?
(J; sorry, you knew I was going to do it, didn't you ?...........Someone had to. Pitch me a grapefruit and I'm gonna swing)
And what pray tell me is that up above wrapped in the Bacon? Hmmmm?
Holy Mother of clogged arteries! Damn, does that look deelish. And I'm on a fuckin' diet..........
Good Lord Mike !!! That look's fantastic !!! Not a big bean guy, but I'd eat that.
Thanks tnichols , it was a nice night. In fact we did it again last night with the intent of catching some fish to fry up with the crab boil but we caught the tide wrong and had a pod of dolphins come into the marina and they took over the fishing duties. We were forced to cook a 2.5lb sirloin instead.
Mike Casselton , as much as I love chili, how the hell do you catch fresh Speckled Trout and then go home and eat that instead of Trout Almondine? We're already planning the tides a bit better for the next few days with the hopes of landing some Specks, White Trout, or Redfish and I'll do them up Pecandine or topped with lump crab meat in a spicy cream sauce or etouffee.
MtnCreek , the guy in that video 1J04 posted up is obviously from farther north than me in Old Bay territory where they do things differently. His finished cleaned crab at least shows the innards. If you look at his first finished crab where he breaks it in half, both of those lobes have meat. If you picture the "thigh" muscles inside a shell that control each of the little legs, that's the prized meat inside a crab. Each "muscle" is in its own thin-shelled compartment that needs to be extracted. I was going to get some pics or video for you from last nights boil, but down here in Zatarains territory we boil the whole crab, then dismantle them hot with steaming cayenne pepper sludge and crab guts running down our forearms. I didn't take the time to keep a hand clean to document picking the meat. When done semi-properly you can pull each of the little legs and get a nice clump of succulent white meat on the end like a lollipop. I also get the meat out of at least the first joint or two of each of the little legs. Regardless of the method, it's a bit of work for the meat you get, but it's part of the enjoyment as with shrimp or crawfish.
Personally I'd rather clean shellfish than catfish.
Mike Casselton , as much as I love chili, how the hell do you catch fresh Speckled Trout and then go home and eat that instead of Trout Almondine? We're already planning the tides a bit better for the next few days with the hopes of landing some Specks, White Trout, or Redfish and I'll do them up Pecandine or topped with lump crab meat in a spicy cream sauce or etouffee.
MtnCreek , the guy in that video 1J04 posted up is obviously from farther north than me in Old Bay territory where they do things differently. His finished cleaned crab at least shows the innards. If you look at his first finished crab where he breaks it in half, both of those lobes have meat. If you picture the "thigh" muscles inside a shell that control each of the little legs, that's the prized meat inside a crab. Each "muscle" is in its own thin-shelled compartment that needs to be extracted. I was going to get some pics or video for you from last nights boil, but down here in Zatarains territory we boil the whole crab, then dismantle them hot with steaming cayenne pepper sludge and crab guts running down our forearms. I didn't take the time to keep a hand clean to document picking the meat. When done semi-properly you can pull each of the little legs and get a nice clump of succulent white meat on the end like a lollipop. I also get the meat out of at least the first joint or two of each of the little legs. Regardless of the method, it's a bit of work for the meat you get, but it's part of the enjoyment as with shrimp or crawfish.
Personally I'd rather clean shellfish than catfish.
To be clear, we don't do'm like that either. We boil the whole crab. Then back'm and shake'm out. And ya, I thought the same thing regarding the Trout n Chili.
Trout vs chili.
The reasoning was simple. Five people in the house and four requests for chili for taco Tuesday.
Not tacos, but still good shit.
No fish to clean, even though trout are a very simple job.
Once the weather cools, the bigger trout will be easier to get. Not really into eating 15-16" fish, not enough meat on them.
Now, about those blue crabs...
I could go for a pile of them. Been thinking about buying a couple of traps.
Yum.
The reasoning was simple. Five people in the house and four requests for chili for taco Tuesday.
Not tacos, but still good shit.
No fish to clean, even though trout are a very simple job.
Once the weather cools, the bigger trout will be easier to get. Not really into eating 15-16" fish, not enough meat on them.
Now, about those blue crabs...
I could go for a pile of them. Been thinking about buying a couple of traps.
Yum.
Bogey,
another reason for not eating trout on a Tuesday evening is timeframe.
Rebecca gets home around 5:25, we leave the house before 6pm to head for soccer and basketball practices.
The window is too small to actually enjoy a meal. Tuesdays are gobble and get gone.
I might go out on Thursday and try to bring home some snook or reds if they are willing to cooperate. Soccer starts later than basketball, so we would have time to enjoy eating. We'll see if I can bring home the bacon...
another reason for not eating trout on a Tuesday evening is timeframe.
Rebecca gets home around 5:25, we leave the house before 6pm to head for soccer and basketball practices.
The window is too small to actually enjoy a meal. Tuesdays are gobble and get gone.
I might go out on Thursday and try to bring home some snook or reds if they are willing to cooperate. Soccer starts later than basketball, so we would have time to enjoy eating. We'll see if I can bring home the bacon...
Those young folks keep ya' running don't they? I swear my kids have something going EVERY fricken' night during the week and that makes meal (good meals) planning tough.
I have two daughters (19 & 23) from a previous marriage.
I was kept very busy with them.
Rebecca's are 11,13 and 15 (16 at the end of this month). Thankfully, only the boys have outside interests.
The only days we have available for a meal longer than 30 minutes are Sat and Sunday.
I still try and cook healthy meals, but the only ones that appreciate it are Rebecca and I.
The kids would live off of pizza, McD and microwave crap if we let them.
Most of mealtime is taken up with chatter from the kids. :^)
I was kept very busy with them.
Rebecca's are 11,13 and 15 (16 at the end of this month). Thankfully, only the boys have outside interests.
The only days we have available for a meal longer than 30 minutes are Sat and Sunday.
I still try and cook healthy meals, but the only ones that appreciate it are Rebecca and I.
The kids would live off of pizza, McD and microwave crap if we let them.
Most of mealtime is taken up with chatter from the kids. :^)
Mike Casselton , I totally forgot about how busy the kids keep y'all. I can't imagine trying to fit a decent meal in between the crazy schedules. Even though I really enjoy cooking up a proper meal, Julie and I could happily live on Pizza. In fact, I think I may have passed out on the couch while she was heating a frozen pizza for us last night
Ok, I gotta ask. What's this about "cooking a crab within an hour of it swimming into the trap" (not an exact quote, but ya'll get the 'gist) As I'm living in the center of the continent, it's at least a 3 day drive to ANY seashore, so this ain't a "common knowlege" here in this locale.
How is it different?
How is it different?
He's just say'n it ain't ever gonna get any better than pulling it outta the salt and tossing it into a boiler pot. Wholeheartedly agree. Pretty much same with anything along those lines. Crabs, fish, clams, oysters, YUM !!! Of course, ya let the clams sit for a bit in a bucket of ocean water to let'm spit. Purges the sand outta them.
Yessir! We were a bit bummed that we caught so many damned fish last night that we didn't have time to get them all cleaned and fry them up "instantly". It wasn't for lack of trying though. We had 2 or 3 buckets working and I was throwing fish in one bucket while my buddy was cleaning another bucket's worth on the pier. We'd trade off buckets as needed, but the knife went dull and he just couldn't keep up. Two old timers we'd met saw what we were doing and got in on the act, throwing their catches into his "to be cleaned" bucket also. Then they realized it was a lot more fun to throw their whole fish into the bucket of ice water with the already cleaned fish, so I was having to hunt around in that icy water for them. I also may have thrown a stingray into the "live" ice bucket, which may or may not have barbed my companion
We had a blast at it and finally I got tired of catching fish and realized we were never going to get out of there if we kept it up. The old timers were having way too much fun though and kept throwing fish at us. It's a good night when you have to ask people to stop giving you any more fish. We're having to make due with frying them up in a few hours. We left a dozen blue crabs in our traps just because we knew we had no chance of dealing with them fast enough. Those beauties are waiting on us and hopefully attracting friends until we get tired of fresh fish.
1J04, as much as I love the Blues, I'd trade you a dozen against a Dungie. Those are by far my favorite eating crab. If it weren't for the mighty crawfish I could call I tell my favorite seafood. But I'll admit the dungeoness tastes better than anything I've had.
Had to take the youngest for some Nom. At the behest of a friend, it's Raw stuff again.
Looks good, don't it.
Better than good!
Thanks buddy, I've had really good success using my fire pit vs a traditional grill. I get a bed of screaming hot coals going, then move whatever wood there is out of the way; set my BBQ grill over the coals and blast that sucker with intense heat. Short of a screaming hot cast iron pan I haven't found another method that gives me a true sizzling crust fast enough to prevent over cooking the interior. And a pan loses heat during the cook whereas the fire doesn't. Some added benefits are that I can sit outside and enjoy a cold beer while cooking and I'm not destroying my kitchen so essentially no cleanup.
Australians, please explain yourselves.
Coleslaw? Really?
http://www.bega.net.au/recipes/classic-baked-potato
Coleslaw? Really?
http://www.bega.net.au/recipes/classic-baked-potato
I have put all manner of things on / in a baked potato from the traditional stuff up to pulled pork or crawfish etoufee, but don't know that I'd consider cole slaw. I love cole slaw as cole slaw, but haven't ever enjoyed it on BBQ sammiches or other alternative uses for it.
I tried the beets on burgers thing at the insistence of some Aussie friends who love them. It wasn't for me either. For whatever reason a large portion of the world has a love affair with beets that we don't share in America. It was kind of funny in multinational chow halls watching the huge piles of beets that the Eastern Europeans would haul away from the salad bar.
Pulled pork on a baked Irish tator is great stuff! Never liked beets. Had to work up giant pots of them outside on a fire growing up. Always a plate of pickled beets on granny's table on sundays. But there was also multiple cakes of cornbread and biscuits too, so I didn't starve.
Poutine is good. Chip trucks in Canada rock. And beets are fine, especially in borscht, but damn, burgers don't deserve a beet-down. Euro€s like to throw hard-boiled egg slices on burgers too, something up with which I could just never put. I like most cole slaw, so long as it's got some mayo content and it's chopped somewhat fine, and it's great on hot deli sandwiches, but I'll be damned if I can see the point of a loaded baked potato that you then go and chill the fuck out of and sog through with cole slaw. And I'm definitely feeling pulled pork on a baker.
Haven't seen the hard-boiled approach, but I became a fan of a fried (over easy) egg on a burger when I was in parts of Asia. There was a kebab shop in Brussels that decided my 4:00 AM drunken pizza needed an egg on it as well. Sober I may have protested, but it was more much-needed grease to coat the belly so I took it in stride.
For those of you who haven't enjoyed the adventure of what the rest of the world considers to be Pepperoni, that shit that looks like ham is one of the misinterpretations you'll find.
Sadly, I can beat that. We pulled into a village one evening off the 401 a few km shy of CFB Kingston and grabbed a mom-and-pop local pizza out of exhaustion and sheer starvation. I hope to never again see a pizza with fucking Lebanon bologna on it.
I've had quite a few around the world with some horrific version of bologna on it as well. Not once outside of the US have I encountered what I consider to be pepperoni. I would normally guess that we'd done something weird with pepperoni, but I just don't think so. I think "our" pepperoni is the real thing and a huge portion of the rest of the world just throws whatever's closest-looking on a pizza. Soft, mushy salami is a nasty substitute also.
I understand the American and U.K. disconnect with what constitutes bacon, but I really think pepperoni should be universal.
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